Narae ｜ Our Regional Cuisines

1. Peel the radish and carrot, and cut them into 3 cm strips.

2. Soak the dried shiitake mushrooms in water, and cut them into 5mm strips. (You can use the juice from the mushrooms for soup stock.)

3. Cut the deep-fried tofu in half lengthwise, drain the oil, and cut it into 5 mm strips.

4. Peel and cut the lotus root into 3mm-thick slices. If it's too thick, cut it into half-moon or ginkgo slices.

5. Boil the radish, carrot, lotus root, shiitake mushrooms, and deep-fried tofu in shiitake mushroom stock. When they're cooked, drain them in a colander.

6. Scrape the skin off the burdock root, cut it into 3 cm long diagonal slices, and boil it.

7. Soak the koya-dofu in lukewarm water, cut it into triangles, and slice it into 2 or 3 thick slices. Boil it in soup stock, shiitake mushroom stock, sugar, light soy sauce, and salt.

8. Mix all the ingredients for the [Mixed vinegar].

9. Drain the liquid from steps 5, 6, and 7, and mix them with the vinegar mixture. When the flavors are well blended, place them in a bowl and sprinkle white sesame seeds on top. Cut the yuzu peel into thin strips and serve.